The last few weeks have been all over the shop - schizophrenic weather (too cold to shed layers, but manage to suffer hayfever), Sisyphean work (if only it would actually amount to progress) and bursts of good fortune all too brief. So in an attempt to gain some order- I took to the kitchen and whipped up something to settle this craziness.
Originally these were going to be classic chocolate brownies but decided to throw nuts and coffee into the mix and see what happens. The result: rich, not too sweet, crumbly on the outside, gooey on the inside- the kind of pick me up that helps make everything seem better.
- 200g chopped butter
- 1/2- 3/4 block of 250g dark chocolate
- 1 cup of brown sugar
- 3 eggs lightly beaten
- 1 tsp vanilla
- 3/4 cup plain flour
- 2 tbs cocoa powder
- 3-4 tbs coffee powder, such as Turkish
- 1/3 cup chopped toasted walnuts
- 1/3 cup chopped toasted hazelnuts
1. Preheat over to 150°C. Line a square cake tin with baking paper.
2. Melt butter, chocolate and sugar over low heat and set aside.
3. Add eggs and vanilla to mixture. Sift flour, cocoa and coffee and combine with mixture. Fold through nuts.4. Pour mixture into pan and bake for 20 minutes at 180°C until just set.
5. Let it cool for 1-2 hours and cut into squares. Dust with more cocoa powder or icing sugar.
(Keeps for about a week in an airtight container)